In Memory Of Karen Nicole Smith, 1972 - 2016

Oven Roasted Yellow Tail Snapper.

I’ll be honest, I grew up eating fish three ways. Fried, Stewed and in a lovely Curry Sauce (mommy’s repertoire). Never grilled, steamed, smoked (well except for the smoked herring we get in the Caribbean), oven roasted or broiled. However that quickly changed when I started traveling through the Caribbean and seeing how we do fish and seafood differently. Sadly, I wish I knew sooner (when I lived on the islands) as getting good fish here in Canada is very expensive. Understandable, but painful to see. I’m not a fan of fresh-water (lakes and rivers) fish.. only ocean fish please.

You’ll Need…


1 Snapper (about 2 lbs)
1 tablespoon salt (divided)
1 1/2 tablespoon Caribbean Green Seasoning
4-5 tablespoon olive oil (divided)
2 scallions (chopped)
1/2 teaspoon black pepper
4 cloves garlic (smashed)
8-10 Brussels Sprout (optional)
8-10 cherry tomato
8-10 olives
4 sprigs thyme
1/2 tablespoon parsley (chopped)
1 teaspoon lemon juice (to finish)
*juice of a lime or lemon (to wash the fish)

Important! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

Wash the fish, then cut slits across the thickest part of the back/belly – to help cook faster and to allow for absorption of the marinade.

Salt (1/2 of it) the fish, especially in the cuts and belly of the fish. Then in a small bowl mix the Caribbean Green Seasoning and 2 tablespoon of Olive oil and paste it all over the fish, including the belly cavity.

Then in your roasting dish (oven proof) go in with the 1 tablespoon olive oil and place the fish on it. Add the Olives, Brussels Sprouts, Scallions, Garlic (smashed) and Thyme and pour any remaining marinade over everything. The Brussels Sprouts is optional as I found some in my fridge and tossed them in there… great addition yea.

Top with black pepper and the remaining salt. Drizzle on the remaining olive oil. This will help develop some color during roasting. You may need to go in with you hands and make sure everything is coated. Try to marinate for about 30 minutes.

Now into a 400 F oven uncovered on the middle rack. 25 minutes.. then 5 minutes on broil (525 F) But be mindful it can burn easily at this high temperature.

As it comes out of the oven, drizzle with the lemon juice and top with the chopped parsley. This will brighten the finished dish a bit. I didn’t add any Caribbean Sunshine (Scotch Bonnet) nor anything spicy, but you can certainly add your fave heat source if you wish.

Today moms got a ton of fish recipes in her arsenal, including a to-die-for baked salmon. Maybe I’ll convince her to share that recipe soon. If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

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3 Comments

  1. Tasha Brown
    October 9, 2020 / 6:27 pm

    I made black bass since my market didn’t have snapper, which I love. This recipe was another winner with my family. This was the first time I’ve tried Brussels Sprouts and I loved them. I can’t wait to try the curry vegan spinach and potato recipe next. You are an amazing chef, I love your videos and step by step instructions. My family thinks I’m a excellent chef now because of you. Thank you for another amazing recipe.

  2. September 27, 2020 / 7:29 pm

    Delicious! I added mushrooms and onions (didn’t have scallions). I added ginger to my green seasoning also. Will make again. Thanks for sharing.

  3. Peter Beckles
    May 4, 2020 / 5:58 pm

    I prepared your yellowtail snapper for lunch today but with two smaller fish.
    In the absence of Brussels sprouts I substituted carrots and potatoes. I had no cherry tomatoes so I chopped six small homegrown tomatoes in quarters but followed the rest of your instructions to assemble and roast.
    I was amazed at the flavour.
    Definitely a 5-star recipe.
    Gotta get another bottle of Matouk’s Green Seasoning. Great stuff!

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